Ingredients

Preparation

Boil the potatoes in a large pot of salted water until tender, then drain. Once they are cool enough to handle, peel them.

Rinse the fish in cold water, then coat each one in the flour, patting off the excess. Melt 5 tablespoons of the butter in a skillet and pan-fry the fish for 5 minutes on each side, or until crisp and golden. Keep the cooked fish warm while you cook the remainder.

Melt the remaining butter in a casserole. Add the peeled potatoes and let them sauté a little before adding the parsley. Season with salt and pepper. Serve immediately with the potatoes, sliced lemon, and dill sprigs.

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I used couple of fresh Manx kippers and it was really easy and delicious. Sauteed potatoes are supposed to be sauteed, not fried or baked, so do not understand the below comments. The recipe is accurate for what it is supposed to be. For other variations of potatoes and/or fish with sauces, search further, the abundance on offer here guarantees you'd find what you are looking for.

maria_bel from London, UK / 10.06.13

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Although I enjoy making Sole/Flounder with meuniere, this recipe is missing some directions for the potatoes and the requisite sauce. I highly recommend this site's Classic Sole Meuniere recipe.

bruyerebelle from Worcester, MA / 10.15.11

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It was OK. Easy and quick to make but nothing spectacular.

A Cook from London, UK / 08.08.11

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I didn't make the potatoes but the fish was great. I added Old bay seasoning, onion powder and salt to the flour and it flavored this fish perfectly with the butter. I will make this again!

mim2011 / 07.19.11

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This was simple and quite tasty. I
mixed in a little cornmeal with the
flour b/c I think it adds a lot to
the taste. Dreadful instructions
though. How high is the heat for the
skillet to cook the fish?! I used
medium with cast iron (my dumb
electric stove runs hot) and it was a
bit much. Fortunately didn't overcook
it, but it was dark brown not golden.
Secondly, how do you sauté in a
casserole??? I used a skillet on
medium which worked well, next time I
might crank up the heat on the
potatoes so they get a little crusty.

A Cook from Maynard, Ma / 07.04.10

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Just made this and it was delicious. Cooking flounder this way keeps it from becoming mush. I also did this with tilapia and it was also very good. I just sprinkled lemon pepper and parsley over everything. I tried to skimp on the flour and butter on my first fillet and it didn't turn out as well, so make sure you are generous with them.

Rujia from Seattle, WA / 03.18.10

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Leftovers? Are you kidding me? I snarf
down flounder any way it's cooked. Great
fish, great light taste. Will try this
this weekend!

KimberBakke from Goodyear AZ / 09.03.09

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Recipe sounds great. BUT, I have a question: Directions call to melt butter in a casserole and add potatoes, etc. R u saying put casserole in the oven (what temp)? My casserole dishes r not to be used on stove top. Explain please.

A Cook from Jasper Ga. / 09.02.09

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The only way to enjoy flounder! I have made this numerous times, and it's always delish. Leftovers (if any) make a great sandwich. Yes, I would make it again and again.